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Robin Ward

šŸOven-Roasted Spiced Kebabs with Caramelized Pineapple

Succulent Spiced Kebabs with Roasted Pineapple ā€“ Oven-roasted with Middle Eastern spices, topped with a fresh mint sauce and a drizzle of creamy white garlic sauce. Easy, quick, and budget-friendly.
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Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course: #maincourse, #SummerRecipes, Dinner
Cuisine: #MiddleEastern, #Persian
Ingredients Equipment Method Notes

Ingredients
  

For the Kebabs
  • 1 small pineapple
  • 1 lb ground beef (80/20) or ground lamb
  • 4 garlic cloves, minced or finely grated
  • 3 Tbsp finely chopped fresh parsley
  • 1 tsp ground cumin
  • Ā½ tsp sweet paprika
  • Ā¼ tsp ground cinnamon
  • Ā¼ tsp turmeric
  • Ā¼ tsp cayenne pepper
  • 1 tsp kosher salt
For the mint sauce (if making):
  • 1 cup finely chopped fresh mint leaves
  • 4 garlic cloves, minced or finely grated
  • 2 small shallots, thinly sliced
  • juice from 2 limes
  • Ā½ cup extra-virgin olive oil
  • warm pitas or flatbreads of choice, for serving
For the Easy Yogurt Garlic sauce (if making):
  • Ā½ cup plain, full-fat Greek yogurt
  • Ā½ cup mayonnaise
  • 2 Tbsp dried or fresh minced parsley
  • 2 Tbsp lemon juice
  • 2 tsp garlic, finely minced or grated

Equipment

  • skewers
  • quarter (9 x 13-inch) sheet pan

Method
 

Begin with the sauces. They need about 30 minutes for the flavors to mingle.
    If making the mint sauce:
    1. In a small bowl, combine the mint, garlic, shallots, lime juice, and a pinch of salt and mix, crushing the garlic and shallot with the back of a spoon as you go. Add the oil and stir again to combine. Taste and adjust the salt as needed.
    If making the Yogurt Garlic sauce:
    1. In a bowl, combine yogurt, lemon juice, garlic, and salt. Mix well and set aside to marinate while you prepare the rest of the meal.
    Make the kebabs: Preheat the oven to 425ā„‰ (218ā„ƒ)
    1. Peel and core the pineapple, then cut half into 6 to 8 long wedges (save the rest for snacking). Set the pineapple wedges in a 9 x 13-inch rimmed baking pan.
    2. In a medium bowl, combine the beef, garlic, parsley, cumin, paprika, cinnamon, turmeric, cayenne, and a big pinch of salt. Using your hands, mix until just combined.
    3. For even roasting, divide the mixture into 6 equal portions. A kitchen scale can be super helpful for keeping them consistent. Wet your dominant hand with a bit of water, then grab one portion of the meat mixture. Lay a long skewer (10 inches or more, wooden or metalā€”see Notes) across the meat, and use your wet hand to gradually shape it into a 7- to 9-inch sausage shape around the skewer. Lay the skewer widthwise across the baking pan, resting the ends on the edges of the pan so the meat is suspended over the pineapple. Repeat with the remaining portions of meat.
    4. Bake the skewers until cooked through and fragrant, 8 to 10 minutes.
    5. Preheat the broiler and position the oven rack about 4 inches from the heating element. Broil the skewers until slightly caramelized on top, 2 to 3 minutes. Set aside to cool slightly.
    6. To serve, slide the meat off the skewers and place it directly onto warm pita. Add a wedge of the roasted pineapple and drizzle some of the pan drippings on top. Spoon the mint and/or white sauce over everything, and serve. Alternatively, you can place the meat and pineapple on a bed of shaved lettuce salad, as described in the blog post.

    Notes

    Note: If you donā€™t have any skewers, you can shape the meat by hand into sausage-like logs and place them directly on the baking pan, over the pineapple. Be sure to flip them carefully halfway through cooking.
    Ā 
    Note: I made both the mint sauce and the white garlic sauce to please a variety of tastesā€”feel free to serve one or both, depending on your crowd!